Wednesday, April 24, 2019

Aranellikkai Thuvaiyal

#AranellikkaiThuvaiyal  #GooseberryChutney  : The botanical name of #aranellikkai is Phyllanthus acidus.
It is known as #Gooseberry in English and also called by various names like Otaheite gooseberry, Malay gooseberry, Tahitian gooseberry. Country gooseberry, Star gooseberry, Starberry, or West India gooseberry [ source : wikipedia ].  It tastes very sour and tart. These berries can be enjoyed raw with salt & pepper or salt & chilli powder.
As an experiment I prepared #Thuvaiyal [ #Chutney ] using #Aranellikkai.
It was very tasty and loved by all. So here I am sharing the way to do it.

Aranellikkai Thuvaiyal [ Gooseberry Chutney ]


Ingredients :
35 to 40Aranellikkai [ Gooseberry ]
1/2 CupCoconut scraping
3 or 4Red chilly [ adjust ]
2 TspMustard seeds
1 TspBlack gram
1 TspHorse gram [ kollu ]
Small pieceAsafoetida
A pinchTurmeric powder
3 TspGingelly oil [ sesame oil ]
1 TspSalt [ adjust ]

Method :
Wash #aranellikkai and remove the seeds using a knife .
Set aside.
Heat a kadai on a stove over medium flame with a teaspoon of oil.
Roast red chilly till it changes to deep red color.
Transfer into a bowl or mixie jar.
Now fry asafoetida till it gives out nice flavour.
Take out and put it in the mixie jar.
Now add half a teaspoon of oil and crackle mustard seeds.
Transfer into the mixie jar.
Then in the same kadai roast black gram and horse gram till they change to golden brown.
Transfer into the mixie jar.
Pour half a teaspoon of oil in the kadai and add chopped aranellikkai.
Stir with a ladle adding a pinch of turmeric powder.
Keep stirring till it loses its raw smell and becomes soft.
Take out.
Take all the roasted items, sauteed aranellikkai, coconut scrapings and salt.
Grind into a smooth paste adding water.
Adjust salt and transfer into a serving bowl.

Tasty n yummy #AranellikkaiThuvaiyal is ready.
This thuvaiyal goes well with Pongal, upma, rice sundal, Idli, Dosai etc.,...
#Aranellikkai thuvaiyal can also be mixed with white rice adding a dash of gingelly oil and relished with any vegetable stir fry [ poriyal ] or sambar.

Aranellikkai Thuvaiyal [ Gooseberry Chutney ]







You might like to try
Inji  Chutney [ Ginger Chutney ]
Inji  Chutney [ Ginger Chutney ]
Poduthalai [ Purple Lippia ] Thuvaiyal
Poduthalai [ purple lippia ] Thuvaiyal
Vaeppam poo [ Neem flower ] thuvaiyal
Vaeppam poo [ Neem flower ] thuvaiyal
Vallarai [ centella ] chutney
Vallarai [ centella ] Chutney
Tomato  chutney
Tomato
 chutney


Wednesday, January 30, 2019

Vazhaipoo-Paruppu-Urundai-Kuzhambu

#VazhaipooParuppuUrundaiKuzhambu  #BananablossomLentilBallsGravy : I recently prepared paruppu urundai kuzhambu using banana flower [ banana blossom ]. The taste was very good and here I am sharing the recipe with you all.

Vazhaipoo urundai kuzhambu


Ingredients for Urundai:
2 ( or ) 3Vazhaipoo bunches
1/8 CupGram dhal [ Channa dhal ]
1 TspBlack gram lentil
1/2 TspBoiled Rice [ puzhungarisi ]
1/2 TspCumin seeds
1 or 2Green chilly [ Adjust ]
1 pinchTurmeric powder
1/4 TspSalt [ Adjust ]
Ingredients for Kuzhambu:
Small Amla size Tamarind, Soak in warm water
10 - 12Small Onion, Peel and quartered
1 medium sizeTomato, chopped
2 - 3Green chilly, split lengthwise
10 - 12Curry leaves
1/2 TspMustard
1/4 TspAsafoetida powder
2 or 3 TspGroundnut oil
1 1/2 TspSalt [ adjust ]
2 pinchesTurmeric powder
3 TspSambar Powder
1/2 TspAraithuvitta Kuzhambu Powder
1 TspCoriander Powder

A small amount of chopped coriander leaves to garnish.

Method :
Remove center stem from each floret of vazhaipoo [ banana blossom ].
Set aside.
Wash and Soak gram dhal, boiled rice and black gram in water for an hour.
Then drain water and take soaked lentils, green chilly, cumin seeds and salt in a blender.
Grind coarsely without adding water and transfer into a bowl.
Add turmeric powder and chopped vazhaipoo [ banana blossom ].
Mix well.
Roll into a small small balls.

Heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add asafoetida.
Now add green chilly, curry leaves and quatered small onions.
Saute for two minutes.
Then add chopped tomato and saute till it becomes soft.
Now add coriander powder, turmeric powder, salt, Sambar Powder and Araithuvitta Kuzhambu Powder.
Mix well and add a cup of water and bring it to a boil.
Add lentil balls gently once the mixture starts boiling.
Don't disturb the balls for 5 minutes.
Make sure that the balls completely get immersed in the liquid.
Squeeze out pulp from soaked tamarind with half a cup of water and strain into boiling kuzhambu.
Gently mix well.
Allow to simmer for 5 to 10 minutes.
Check whether the lentil balls get cooked.
Adjust salt and turn off the stove
Add chopped curry leaves and coriander leaves.
Transfer into a serving bowl.

Take hot white rice in a plate, pour a ladle full of sambar, add a dash of ghee and mix well with hand.
Enjoy with urundai in kuzhambu. Wow!! wow!!...



Vazhaipoo urundai kuzhambu






You might also like to try
peerkangai chutney
peerkangai chutney
Idli sambar special
Idli sambar special
Vazhaipoo vadai
Vazhaipoo vadai
Katharikkai thayir pachadi
Katharikkai thayir pachadi
Vazhaipoo Kuzhambu
Vazhaipoo Kuzhambu

Friday, January 4, 2019

Karunai-kizhangu-Chutney

#KarunaikizhanguChutney : #Karunaikizhangu chutney is not grinding type of chutney. It is prepared just like the way sambar is being prepared but without lentil. We have already seen the preparation of Katharikkai [ brinjal ] chutney and Peerkangai [ ridge gourd ] chutney.
Karunaikizhangu has to be cleaned well with water and cooked in pressure cooker.
Then the skin is peeled off and mashed with potato masher. Saute chopped onion, curry leaves and green chilly. Take mashed karunaikizhangu, sauteed onion, Sambar Powder, tamarind pulp, salt in a pressure cooker. Cook on high flame for 2 whistles. Now tasty and spicy karunaikizhangu chutney is ready to serve.
Now we will see the ingredients and detailed method of preparation.



Ingredients :
2 ( or ) 3Karunai Kizhangu
Small Amla size Tamarind
1Onion, chop nicely
10 - 12Small onion, chop
2 - 3Green chilly, split lengthwise
10 - 12Curry leaves
1/2 TspMustard
1/4 TspAsafoetida powder
1 TspGroundnut oil
1 1/2 TspSalt [ adjust ]
2 pinchesTurmeric powder
2 TspSambar Powder
1 TspAraithuvitta Kuzhambu Powder
1 TspCoriander Powder

A small amount of chopped coriander leaves to garnish.

Method :
Soak tamarind in hot water.

Wash #Karunaikizhangu and put in a pressure cooker.
Add 3/4 cup of water and 1/4 Tsp of salt.
Pressure cook for a whistle and then reduce the flame and cook for 7 minutes.
The kizhangu has to be cooked well, otherwise it will give itching sensation in your tongue and throat.
Now peel off the skin and take in a pressure cooker.
Mash nicely with potato masher.
Then add 3/4 cup of water, salt, turmeric powder, Sambar PowderAraithuvitta Kuzhambu Powder.
Squeeze pulp out of soaked tamarind with 1/3 cup of water and strain through a colander into the pressure cooker.
Mix thoroughly with a ladle.

Heat a kadai on medium flame with oil.
Crackle mustard seeds and then add asafoetida powder, curry leaves, green chilly and chopped onion.
Saute well till onion turns translucent.
Transfer into the pressure cooker.
Mix well and pressure cook for 2 whistles.
Turn off the stove and allow to rest till steam subsides.
Transfer into a serving bowl and garnish with curry leaves and coriander leaves.

Take hot white rice in a plate and pour a ladle full of karunaikizhangu chutney and mix well and enjoy with any poriyal of your choice.









You might also like to try
peerkangai chutney
peerkangai chutney
Idli sambar special
Idli sambar special
Katharikkai [ brinjal ] chutney 1
Katharikkai [ brinjal ] chutney 1
Katharikkai thayir pachadi
Katharikkai thayir pachadi
Katharikkai phata phat curry
Katharikkai phata
phat curry